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Bolani

Bolani

Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of oil and served folded around a coriander chutney for dipping. A plain flour-and-water dough rests for half an hour, then divides into balls and rolls thin. The classic filling is boiled mashed potato with sautéed leek, onion, garlic, fresh coriander and chillies, though pumpkin and spinach versions are common too. Spread the filling over half of each round, fold the other half over and seal the edges (a fork-press works, or pinch by hand). Each bolani fries in a shallow pan in a film of oil until both sides are freckled gold. Cut into wedges, eat warm with a green chutney.

Snacks 1 hour 35 minutes Serves8
Boquerones en Vinagre

Boquerones en Vinagre

Whole fresh anchovies butterfly: pinch the head, pull, the spine and head come away with the guts. The two fillets remain attached at the tail. Fillets rinse in icy water 5 minutes; lay flat on a tray; sprinkle with salt; cover with white-wine vinegar; cure 24 hours (the flesh turns from pinkish-grey to opaque white). Drain. Layer the cured fillets in a dish with olive oil, sliced garlic, parsley. Rest at least 4 hours before serving.

Snacks 32 hours 30 minutes Serves4
Boudin Balls

Boudin Balls

Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley, green onion, cayenne, salt, pepper. Either bought ready-made boudin (casings removed) or made from scratch by simmering then mincing pork shoulder with the aromatics. Filling rolls into walnut-sized balls; chills for 30 min so they hold shape. Dredges in flour, egg, then seasoned breadcrumbs. Deep-fries for 3-4 minutes at 175°C.

Snacks 1 hour 7 minutes Serves16
Briouat Bil Lahm (Meat Briouats)

Briouat Bil Lahm (Meat Briouats)

Onion is softened slowly in olive oil 15 minutes. Lamb mince browns with the onion; ras-el-hanout, cumin, cinnamon, salt and pepper season. Stock or a splash of water; simmered for 8-10 minutes till dry-fragrant. Off heat: parsley, coriander, beaten egg, finely chopped preserved lemon. Left to cool. Warka strips lay flat; a teaspoon of filling at one end; flag-folded up the strip into a triangle. Sealed with egg-wash. Deep-fried for 3 minutes till deep gold.

Snacks 55 minutes Serves18
Bruschetta al Pomodoro

Bruschetta al Pomodoro

Cubed ripe tomatoes sit with salt, olive oil, basil and a touch of red wine vinegar for 30 minutes to release juice and meld. Country-style bread is sliced 2 cm thick and toasted hard on a grill, in a pan, or under a high broiler until both sides are deeply golden with charred edges. While still warm, each slice is rubbed with a raw garlic clove (the rough bread surface acts as a grater, embedding garlic essence into every fibre) and drizzled with extra-virgin olive oil. The macerated tomato mixture is spooned onto each slice; eaten within 60 seconds before the bread goes soft.

Snacks 50 minutes Serves4
Buffalo Wings

Buffalo Wings

Chicken wings separate at the joint into drums and flats. Pat very dry; toss with a little baking powder + salt; rest on a rack 1 hour (the baking powder draws moisture for crispness). Oil heats to 160°C for stage one (cooks through, 10 min); rest for 5 min; oil up to 190°C for stage two (crisps shell, 4 min). Sauce: equal parts melted butter + Frank's RedHot whisked together with a touch of vinegar and a pinch of cayenne. Toss hot wings in warm sauce; serve immediately with celery sticks and blue-cheese dip.

Snacks 1 hour 40 minutes Serves4
Burmese Samosa

Burmese Samosa

The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin. You make a hot-water dough that rolls out very thin so the fried shell ends up glassy and crisp rather than bready. The filling is mild by Indian standards: turmeric, ginger, fried onion and a whisper of cumin folded into mashed potato and peas, finished with crushed peanuts for the nuttiness that marks the Burmese version. The triangles fry at moderate heat until amber and crackling, the pastry blistering as it goes. Eaten hot dipped in tamarind sauce, or torn into chunks for a samusa-thoke salad later.

Snacks 1 hour 5 minutes Serves4
Burmese Tea-Leaf Snack Mix

Burmese Tea-Leaf Snack Mix

The older, more ceremonial form of lahpet, the version that predates the salad. Unlike lahpet thoke (the salad), there's no cabbage, no tomato, no fresh dressing - the fermented tea leaves stay pungent and concentrated, and the fried elements supply texture and salt. You keep all the components separate on a divided plate until they reach the table, so the crispy bits don't soften, and each guest builds their own bite from the spread. Eaten as an afternoon teashop snack with a small cup of green tea, or traditionally at the close of formal meals as a sign of welcome and reconciliation - a Burmese custom that dates back centuries and still turns up at weddings.

Snacks 25 minutes Serves6
Char Siu Bao

Char Siu Bao

The dough uses a low-protein cake flour (or plain flour with cornflour added) for the snow-white pillowy crumb. Yeast, sugar, baking powder, milk and lard (or vegetable shortening) blend with the flour into a soft sweet dough. Rises for 1 hour. Filling: store-bought or homemade char siu pork is diced fine; shallots fry in oil; the diced pork tosses in with oyster sauce, hoisin, dark soy, sugar, chicken stock and a cornstarch slurry. Thickens to a sticky glaze. Cooled fully. The dough divides into 12 balls, each rolls into a thick disc with a thin edge, filling sits in the centre, pleats wrap up and pinch at the top. Final proof for 25 min. Steamed for 12 min over high heat, the tops should crack open.

Snacks 2 hours 35 minutes Serves6
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